3⁄4 cup pistachio kernels
6 egg whites, at roomtemperature
1 1⁄2 cups caster sugar
600ml tub thickened cream
1 tsp vanilla bean paste
350g jar lemon curd
Halved fresh strawberries, to decorate
Trace two 22cm circles onto two sheets baking paper. Place trace-side down onto 2 greased oven trays.
2 Scatter nuts over a separate oven tray. Cook in a moderate oven (160C) for about 7 minutes, until lightly toasted. Cool. Process nuts in a food processor until finely chopped. Reserve 1 tblsp.
3 Beat egg whites in a large bowl of an electric mixer until soft peaks form. With motor operating on a medium to high speed, add 1 tblsp sugar at a time, beating between each addition until sugar is dissolved and mixture is thick and glossy. Fold in nuts until just combined.
4 Divide mixture evenly between prepared circles, spreading to the edges.
5 Cook in a moderate oven (180C) for about 30 minutes, or until dry and crisp. Turn off oven. Leave to cool in oven with door ajar, for 1 hour. Remove. Cool completely.
6 Beat cream and vanilla in large bowl of electric mixer until soft peaks form.
7 To assemble, sandwich meringues together with half the curd and half the cream on a serving plate. Spread remaining curd then cream over top. Decorate with strawberries. Sprinkle with reserved nuts.